A novel on-package sticker sensor based on methyl red for real-time monitoring of broiler chicken cut freshness

Bambang Kuswandi, Jayus, Revi Oktaviana, Aminah Abdullah, Yook Heng Lee

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

A novel sticker sensor has been fabricated based on methyl red, and tests have been conducted to detect the freshness of broiler chicken cuts. Methyl red was immobilized onto a bacterial cellulose membrane via absorption method. The methyl red/cellulose membrane as a freshness sensor worked based on pH increase as the basic spoilage volatile amines produced gradually in the package headspace, and subsequently, the colour of the sensor will change from red to yellow for spoilage indication, which is easily visible to the naked eye. The results show that the sticker sensor could be used to determine the degree of chicken cut freshness, as the relationship between the colour change of methyl red as a sensor response and the chicken cut freshness follows a similar trend. Therefore, the spoilage of the chicken cut could be detected visually. A sticker sensor indicates the chicken cut freshness by its colour change in real time. Thus, the sticker sensor can be used as an effective tool for monitoring the microbial quality of packaged fresh poultry meat. Finally, the methyl red/cellulose membrane was successfully used as a sticker sensor for the real-time monitoring of chicken cut freshness in ambient and chiller conditions.

Original languageEnglish
Pages (from-to)69-81
Number of pages13
JournalPackaging Technology and Science
Volume27
Issue number1
DOIs
Publication statusPublished - Jan 2014

Fingerprint

Monitoring
Sensors
Spoilage
Cellulose
Color
Membranes
Poultry
methyl red
Meats
Amines

Keywords

  • bacterial cellulose
  • chicken cuts
  • freshness
  • meat packaging
  • methyl red
  • sticker sensor

ASJC Scopus subject areas

  • Materials Science(all)
  • Chemistry(all)
  • Mechanical Engineering

Cite this

A novel on-package sticker sensor based on methyl red for real-time monitoring of broiler chicken cut freshness. / Kuswandi, Bambang; Jayus; Oktaviana, Revi; Abdullah, Aminah; Lee, Yook Heng.

In: Packaging Technology and Science, Vol. 27, No. 1, 01.2014, p. 69-81.

Research output: Contribution to journalArticle

@article{bc9d278a482b4c7ab2450414b4e39d51,
title = "A novel on-package sticker sensor based on methyl red for real-time monitoring of broiler chicken cut freshness",
abstract = "A novel sticker sensor has been fabricated based on methyl red, and tests have been conducted to detect the freshness of broiler chicken cuts. Methyl red was immobilized onto a bacterial cellulose membrane via absorption method. The methyl red/cellulose membrane as a freshness sensor worked based on pH increase as the basic spoilage volatile amines produced gradually in the package headspace, and subsequently, the colour of the sensor will change from red to yellow for spoilage indication, which is easily visible to the naked eye. The results show that the sticker sensor could be used to determine the degree of chicken cut freshness, as the relationship between the colour change of methyl red as a sensor response and the chicken cut freshness follows a similar trend. Therefore, the spoilage of the chicken cut could be detected visually. A sticker sensor indicates the chicken cut freshness by its colour change in real time. Thus, the sticker sensor can be used as an effective tool for monitoring the microbial quality of packaged fresh poultry meat. Finally, the methyl red/cellulose membrane was successfully used as a sticker sensor for the real-time monitoring of chicken cut freshness in ambient and chiller conditions.",
keywords = "bacterial cellulose, chicken cuts, freshness, meat packaging, methyl red, sticker sensor",
author = "Bambang Kuswandi and Jayus and Revi Oktaviana and Aminah Abdullah and Lee, {Yook Heng}",
year = "2014",
month = "1",
doi = "10.1002/pts.2016",
language = "English",
volume = "27",
pages = "69--81",
journal = "Packaging Technology and Science",
issn = "0894-3214",
publisher = "John Wiley and Sons Ltd",
number = "1",

}

TY - JOUR

T1 - A novel on-package sticker sensor based on methyl red for real-time monitoring of broiler chicken cut freshness

AU - Kuswandi, Bambang

AU - Jayus,

AU - Oktaviana, Revi

AU - Abdullah, Aminah

AU - Lee, Yook Heng

PY - 2014/1

Y1 - 2014/1

N2 - A novel sticker sensor has been fabricated based on methyl red, and tests have been conducted to detect the freshness of broiler chicken cuts. Methyl red was immobilized onto a bacterial cellulose membrane via absorption method. The methyl red/cellulose membrane as a freshness sensor worked based on pH increase as the basic spoilage volatile amines produced gradually in the package headspace, and subsequently, the colour of the sensor will change from red to yellow for spoilage indication, which is easily visible to the naked eye. The results show that the sticker sensor could be used to determine the degree of chicken cut freshness, as the relationship between the colour change of methyl red as a sensor response and the chicken cut freshness follows a similar trend. Therefore, the spoilage of the chicken cut could be detected visually. A sticker sensor indicates the chicken cut freshness by its colour change in real time. Thus, the sticker sensor can be used as an effective tool for monitoring the microbial quality of packaged fresh poultry meat. Finally, the methyl red/cellulose membrane was successfully used as a sticker sensor for the real-time monitoring of chicken cut freshness in ambient and chiller conditions.

AB - A novel sticker sensor has been fabricated based on methyl red, and tests have been conducted to detect the freshness of broiler chicken cuts. Methyl red was immobilized onto a bacterial cellulose membrane via absorption method. The methyl red/cellulose membrane as a freshness sensor worked based on pH increase as the basic spoilage volatile amines produced gradually in the package headspace, and subsequently, the colour of the sensor will change from red to yellow for spoilage indication, which is easily visible to the naked eye. The results show that the sticker sensor could be used to determine the degree of chicken cut freshness, as the relationship between the colour change of methyl red as a sensor response and the chicken cut freshness follows a similar trend. Therefore, the spoilage of the chicken cut could be detected visually. A sticker sensor indicates the chicken cut freshness by its colour change in real time. Thus, the sticker sensor can be used as an effective tool for monitoring the microbial quality of packaged fresh poultry meat. Finally, the methyl red/cellulose membrane was successfully used as a sticker sensor for the real-time monitoring of chicken cut freshness in ambient and chiller conditions.

KW - bacterial cellulose

KW - chicken cuts

KW - freshness

KW - meat packaging

KW - methyl red

KW - sticker sensor

UR - http://www.scopus.com/inward/record.url?scp=84890549723&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84890549723&partnerID=8YFLogxK

U2 - 10.1002/pts.2016

DO - 10.1002/pts.2016

M3 - Article

VL - 27

SP - 69

EP - 81

JO - Packaging Technology and Science

JF - Packaging Technology and Science

SN - 0894-3214

IS - 1

ER -